Basic Dill Pickles
4 lbs. Small Cucumbers
4 quarts Water
1 quart Vinegar
Dill Weed
Garlic Cloves
Alum
1 cup Salt
Let water, vinegar and salt come to a boil, then set aside. Put dill and 1 clove garlic in the bottom of a mason jar.
Prick the cucumbers shallowly with a fork before putting them in the jar. Put 1 tsp. alum in each quart. Fill jar with the brine which you put aside..
Seal tight and let stand until the brine is clear before using.
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Deli-Style Half Dills
These Delicatessen-style dill pickles are not
subjected to any kind of heat treatment.
1/2 bushel small pickling cucumbers
1/2 bunch dill
3 gallons water
2 cups pickling salt
5 garlic cloves, sliced
3/4 cup mixed pickling spices
Wash the cucumbers, Remove the blossom ends. Place cucumbers in large crocks and Distribute the dill heads evenly.
Make a brine of the remaining items and add to the cucumbers. Cover with a heavy plate and weigh it down . Store at moderate room temperature (70 to 75 degrees Fahrenheit).
If scum forms, remove it daily. Pickles may be eaten after third day but well done pickles need a 1-week fermentation.
After 1 week, pack the pickles into clean jars and refrigerate to halt fermentation. THESE PICKLES MUST BE KEPT REFRIGERATED.
http://luv2garden.com/pickle_recipes.html